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INGREDIENTS

12 Cloves
1 lg Orange peel strip
6 md Quince
Cranberry juice (optional)
18 Whole allspice berries
1 Cinnamon stick (3" long)
Balsamic vinegar, to taste
6 c Water
2 c Sugar
2 pk Cranberries

Servings

INSTRUCTIONS

CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about 1/2-inch thick. Grasp each piece firmly and cut away peel and core with sharp knife. When all slices have been cored and peeled, cut each piece into small chunks. Dont worry about the fruit discoloring. In saucepan, combine water, sugar, spices and orange peel. Bring mixture to boil, stirring to dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly until fruit has turned a deep pink color, about 2 hours. You dont need to worry about overcooking as the fruit will hold its texture well. If cooked slowly, there should still be quite a bit of liquid in pan when fruit is done. Sort through cranberries, remove those that are not in good shape and rinse the rest. Add cranberries to cooked quince. If mixture seems too dry, add a little more water or cranberry juice. Increase heat a little and cook cranberries until they begin to pop open, 12-to-15 minutes. Use rubber scraper to gently mix them with quince. When done, refrigerate compote to cool, then stir in enough vinegar to balance the sweetness.

NOTES

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Quince-And-Cranberry Compote

12  Cloves 
1 lg Orange peel strip 
6 md Quince 
  Cranberry juice (optional) 
18  Whole allspice berries 
1  Cinnamon stick (3" long) 
  Balsamic vinegar, to taste 
6 c Water 
2 c Sugar 
2 pk Cranberries

CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about 1/2-inch  thick. Grasp each piece firmly and cut away peel and core with sharp knife.  When all slices have been cored and peeled, cut each piece into small  chunks. Dont worry about the fruit discoloring. In saucepan, combine  water, sugar, spices and orange peel. Bring mixture to boil, stirring to  dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly  until fruit has turned a deep pink color, about 2 hours. You dont need to  worry about overcooking as the fruit will hold its texture well. If cooked  slowly, there should still be quite a bit of liquid in pan when fruit is  done. Sort through cranberries, remove those that are not in good shape and  rinse the rest. Add cranberries to cooked quince. If mixture seems too dry,  add a little more water or cranberry juice. Increase heat a little and cook  cranberries until they begin to pop open, 12-to-15 minutes. Use rubber  scraper to gently mix them with quince. When done, refrigerate compote to  cool, then stir in enough vinegar to balance the sweetness.

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Nutrition

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Serving Size: 1 Serving (317g)
Recipe Makes: 8 Servings

Calories: 656
Calories from Fat: 23 (4%)

Amt Per Serving		% DV

	Total Fat 2.6g	3 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.9g
Cholesterol 0mg		0 %
Sodium 33.1mg		1 %
Potassium 222.4mg		6 %
Total Carbohydrate 167.5g		49 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 160g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 656

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